This book is THE game cookbook. Ever had anyone joke about eating 'possum? The recipes are here! There are recipes for all game animals/birds, fish and many non-game species. It is well written and, at nearly 500 pages, is a must for anyone who might be in the position to cook the ordinary as well as the unusual. It contains info on game preparation such as filleting, butchering, smoking, grilling, and more. It provides info about the game you are cooking and even describes how to determine the age of the game you are about to prepare! The authors experiences are shared and fun to read. Think of this book as the gold standard and the litmus test to which all others must pass.
fair amount of experience with game. remember wild game is nearly fat free and either needs to be larded or cooked barely or long low and slow.
salt water and buttermilk soaks help tenderize and lessen gameness. Braise and fricasee over a mirepoix are great for game. wild rice is a natural accompaniment. red currant jelly is a great sweetener for pan gravies of game dishes (also very authentic dates back to colonial times.
check out Williamsburg VA (Christiana Campbell's tavern) Phila PA (City Tavern), for great recipes and methods. Also look into the variety of Brunswick stews using game etc.
I believe that the logic behind some people cooking game animals less than domestically raised critters (even if they are the same species) is the belief that they are not as likely to be contaminated with Salmonella or E. Coli.
I am not a fan of answering a question by saying, "Google it", but in this case where there are so many possibilities - trying Googleing on the specific type of game you want, for example: "pheasant recipes" ... you'll find hundreds to choose from.